Pepper Chicken Fry/மிளகு கோழி வருவல்

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                        Pepper chicken is one of the delicious chicken recipes, and my family loves this recipe very much. It was a very spicy recipe and used to relieve from cold.

                         The specialty of this recipe contains roasted ground masalas and coconut oil that gives a good texture and aroma.it is an excellent combination with rasam rice, daal rice, biryani, chapati, rice varieties, etc.

                          In this recipe, I add more pepper and less chili for the spiciest, but you can also make this recipe only pepper.

                         

                          For more chicken recipes, please click the below link.

• Chicken Gravy without Coconut

• Chicken Gravy with Coconut   

• Chicken Ghee Fry 
• Simple Chicken Fry

                       For more Info, Please go through below links,

• For more Veg Recipes, please click the Veg Varieties from Cooking and Craft in the sidebar.
• For more Non-Veg Recipes, please click the Non-Veg varieties from Cooking and Craft in the sidebar.    
• For all recipes, please click the cooking button on my home page.
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 Note:

1. Usually the chicken releases water naturally, so check that before adding water to the pan otherwise, the chicken has more watery and overcooked.
2. Grind the roasted ground masalas in the mortar pestle its gives more taste than mixie.
3. I preferred to add coconut oil to this recipe for more aroma and texture, but you can use any oil.

Ingredients:

• Chicken - 500g
• Pepper - 4 tsp
• Fennel seeds - 1 1/2 tsp
• Jeera - 1 1/2 tsp
• Chili - 3 nos
• Cinnamon sticks - 1 inch
• Small onion chopped - 1 cup
• Ginger garlic paste - 1 tbsp.
• Coconut oil - 4 tbsp
• Turmeric - 1/2 tsp
• Salt - add as per taste     
• Green chilies - 2 nos

Instructions:

• Dry roast the fennel seeds, pepper, jeera, whole chili, cinnamon in the pan.
• Once cool down the roasted masalas, grind the masalas in the coarse form.
• Add coconut oil to another hot pan.
• Add the small onion to the pan and sauté well until it's changed to translucent.
• Add marinated chicken with turmeric and ginger garlic paste in the pan and sauté well.
• Cook the chicken with one cup of water and close the lid, wait for ten minutes until the chicken cooked and the water thickens.
• Add grounded masala and required salt in the pan. Sauté well until the masala merges with the chicken.

Pictorial:

Dry roast the fennel seeds, pepper, jeera, whole chili, cinnamon, in the pan.

Grind the masalas in the coarse form.

Marinate chicken with turmeric and ginger garlic paste for a minimum of 15 minutes.

Add coconut oil to another hot pan.

Add the small onion to the pan and saute well until it changed translucent.

Add marinated chicken with turmeric and ginger garlic paste in the pan and sauté well.

Cook the chicken with one cup of water. 

Close the lid, wait for ten minutes until chicken is cooked, and the water thickens.

Add grounded masala in the pan.

Add required salt to the pan.

Saute well until the masalas merged in the chicken.

Saute well, until the chicken becomes crispy.

Decorate the chicken in the bowl.